whoever gave this quiche recipe i LOVE you!

BalmyD · August 2012

Okay, after 50 minutes of baking, this thing is still very wobbly in the center and VERY watery. I agree with the folks who say it needs more egg and less cottage cheese.

The flavor is nice, but it's more like an egg pudding than a quiche. I'd also probably skip the salt next time. I didn't think about the salt in the cottage cheese.

Maybe I'll let the water drain out and taste it again tomorrow.

FoodPwnr · August 2012

I have this in the oven right now.

I used 500g 2% cottage cheese (my instinct was to blend it up with the immersion blender first, but I did not. I just mixed it into the beaten eggs)
2 beaten eggs
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1 tsp garlic powder
1/2 tsp salt
fresh ground black pepper
I've got it in the oven in a round glass dish at 400 with a timer for 22 minutes.

I plan to cut it in 3 pieces for 216 calories each.

I'll let you know how it goes.

Mine turned out perfect i used 1% cottage cheese and two large eggs ... I wonder if it makes a difference usinng 1% or 2%

cm80123 · August 2012

I just made this. I used 24oz of 1% cottage cheese, 1/2 cup of egg beaters, sauted mushrooms, fresh spinach and green onion. I put the cottage cheese and eggs into a blender. Then pour into a bowl and mixed in the rest of the ingredients. I put into a 9 inch glass pie plate. (sprayed with pam) I put into a 350 oven. After 1 hour it was like soup. I kept baking. Then took it out and let it sit for a little.
It really was very watery and would not cut. I actually put in a bowl. It did taste good but did not look good. What do you think I did wrong? Should I not have used the blender? Any ideas?
Thanks